What’s the best way to soak sour beans? Do you have any tips on how to make it delicious?

Although sour beans are a very popular dish, not everyone can make them delicious. The specialty of my hometown is sour beans, and almost every household makes them. I just watched my mother make it when I was little.

First, you can buy raw beans from the market, and then prepare a jar to hold the pickles. Then wash the beans and dry them. Wait until the beans become soft, put them in a basin, add salt and rub them. After rubbing, wait for the beans to dehydrate. If there are a lot of beans, it is best to put a bucket of water on the basin to pressurize the beans so that they can be dehydrated more quickly.

After dehydrating overnight, you can start preparing sugar water the next night. Put white sugar in the water. It is best to put more, otherwise it may be very sour. (If you want it spicy, add some dried chili peppers.) After the sugar water melts, let it cool. Put the dehydrated beans into a jar, add cooled sugar water, and sprinkle some salt. It is best to use bamboo skewers crossed on top to suppress the beans to prevent them from floating, and then seal the lid. After a month, you will be able to eat a delicious plate of pickled beans!

The most important thing is that the sugar water cannot be mixed too much or too little. If it is ready to eat after a month, you can take it out and wash it to see if it is too salty. If it is too salty, you can soak it in water. It won't be so salty when fried like this. The most important thing when frying sour beans is to add more oil and control the heat well. There is no need to add any seasonings.

By the way, let me introduce another dish that can be made with sour beans, which is stir-fried pig intestines with sour beans. Stir-fried pig intestines and sour beans are a perfect match!

Hello everyone, I am from Lindaguan. My answer is: The method of making "sour beans" is actually the same as that of most pickles, but if you want to make the sour beans have a special "color, fragrance and flavor" "Beautiful", in fact, the processing and pickling steps of beans are very important, but the method is not complicated either. As long as everyone follows my method, even a newbie can make it perfectly.

"Sour Beans" - This is a very traditional Chinese rice pickle. It is mainly made of beans as the main ingredient, soaked and pickled with water, salt, white wine and other ingredients. Because It tastes sour, salty, delicious and delicious and is loved by the public. It is also a very popular home-made pickled vegetable. Now let’s enter the teaching time of Linda Guanren, which is everyone’s favorite.

Ingredients: 500 grams of fresh beans (also called string beans and rainbow beans)

Ingredients: 5 red peppers, a little high-quality white wine

Seasoning: 1000 grams of water, 35 grams of rock sugar, 100 grams of salt

Tools: 1 sealable container, appropriate amount of plastic wrap

——Start cooking——

The first step is "cleaning the container": First, wash the prepared container twice with boiling water, then drain the water and place it in a ventilated place to dry, and set it aside (the water must be dried before use, as explained later).

The second step "processing the beans": While drying the container, you can handle the ingredients. Wash the fresh beans and red peppers twice with clean water. After draining the water, pick the beans by hand. Remove the old tendons at both ends and in the middle (you don’t need to pick the red peppers, explained later). Drain the water and place them in a ventilated place to dry (the water must also be dried before use, explained later).

Step 3 "Making pickling water": Wash the pot, boil over high heat to dry the water, then add 1000 grams of water, bring to a boil over high heat, then turn to low heat and add the prepared 35 grams of rock sugar and 100 grams of salt. grams, mix well with a pot spoon, cook over low heat until all the rock sugar and salt melt, turn off the heat and let it cool naturally. At this time, the pickling water is ready and set aside.

Step 4: "Start to bloom": Take back the dried container and beans, roll the beans into a suitable ring shape, stuff them all into a clean container, and then add the dried beans on the surface 5 red peppers to add some spiciness.

Step 5: "Add ingredients and seal": After the main ingredients are put into the container, pour all the marinated water that has been boiled and naturally cooled into the container, and then add 2 tablespoons of high-quality white wine (1 tablespoon Equivalent to 15 ml, please note here that the total height of the liquid added should not be higher than nine-tenths of the height of the container), cover with a layer of plastic wrap, then tighten the outer lid, seal it well and place it in a cool place for marinating (such porcelain can be directly Cover the edges and add water). Generally, marinate for more than 7 days. If you see that the color of the beans has completely changed after 7 days, you can open the lid and eat them.

Product picture: This is a very delicious, refreshing, sour and salty pickled beans that goes well with rice. Doesn’t it look very appetizing?

1. Why do containers and ingredients need to be cleaned and dried before use? (The key point of pickling sour beans is that they won’t become moldy or grow hairy)

Answer: ........ This is a very good question, and it’s also why many people make pickles. It is always the key reason for "mould and hair growth". It must be cleaned and dried before use.

Reason: No matter what kind of ingredients it is, no matter how fresh it is when you buy it, it will still have enough bacteria attached to it due to transportation and other processes. If such beans are directly pickled without cleaning, then the beans will be The bacteria on the surface will gradually destroy the beans in the pickling environment, causing them to become moldy and hairy in the end. Therefore, the beans you buy must be washed twice first. As for why you need to drain the water and dry them in the sun after cleaning, the actual reason is It's the same, why? Because the water we use for cleaning is also called "raw water", which also contains enough bacteria. If such raw water remains in the beans during pickling, they will definitely become moldy and hairy, so wash and dry them. You must not skip these two steps, and you must pay attention to them (the container must be scalded with boiling water to ensure sterilization).

2. Why do you need to boil water first and then add salt and sugar? Can't it be mixed in directly and used after mixing well? (The key point of "pickling the pickled beans evenly and not moldy")

Answer: ..... Of course not, the water must be boiled and then mixed with salt and sugar, so as to ensure The flavor is uniform and does not mold when pickled.

Reason: As mentioned above, water is "raw water". If the water is not heated, the beans pickled in such water will definitely become moldy and hairy. Secondly, boil the water. Add salt and sugar later. Salt and sugar can melt faster and have stable properties. The effect is more obvious than adding cold water. The pickled beans can be more even. To sum up, the water used for pickling must be boiled first. , and adding seasonings to boiling water, special attention needs to be paid here as well.

3. Why does the pickling water need to be cooled before use? (The key point of "not pickling the sour beans")

Answer: ......... Because only in this way can we ensure that the beans will not be pickled and become rotten during pickling.

Reason: First of all, the temperature of the freshly boiled pickled water must be very hot. Although it is not hot enough to directly soften and cook the beans, if you pour the pickled water into a container and seal it, Then the heat preservation effect of this pickling water will be much longer. Under such a long period of hot water soaking, the beans will be easily scalded and cooked, causing them to become soft and rotten after being pickled for 1-2 days. In the end, the beans are completely melted after being marinated, and you can't even eat them. Therefore, you must marinate them in boiled and cooled water at room temperature to ensure that the beans are not softened and rotten. This is also a step that is often ignored by everyone.

4. Why do you need to add a little high-strength liquor to pickled sour beans? (The key points of "pickling pickled beans faster, having a fragrant taste and not rotten")

Answer: ..... This question is a good one, but in fact the main reason for doing so is The purpose is to ensure a good fermentation environment.

Reason: Adding an appropriate amount of high-quality white wine here actually has three purposes. First, adding an appropriate amount of white wine can effectively bring the wine aroma to the sour beans, making the finally pickled sour beans taste more delicious. It is fragrant and refreshing; secondly, adding an appropriate amount of white wine can effectively sterilize the pickling water again, ensuring the complete pickling effect of the pickled water. It is also the last key step in making pickling without mold or hair; thirdly, because of the sterilizing effect of white wine itself and completely integrated, the pickling effect can be more obvious and in place, thus the pickling time is shortened and the pickling efficiency is faster. In summary, when pickling sour beans, you must remember to add a little high-strength white wine at the end.

5. Why does it need to be covered with plastic wrap before final sealing? (The key point of the sour beans "not leaking, becoming moldy and hairy")

Answer: .........The purpose of this step is obvious, mainly to ensure the sealing effect and make the seal Tighter.

Reason: When many people make pickles, all the previous steps are basically correct, but when it comes to the final step of sealing, they are careless. They just screw on a lid and it is sealed. Little do they know that this In fact, there is still a great risk of air leakage. Once the outside air is sucked into the container during the pickling process, a certain amount of fresh bacteria will be brought in at the same time, causing mold and hair to appear again during the pickling process, seriously affecting the final pickled product. effect, so everyone must pay attention to the last step of sealing. Adding an extra layer of plastic wrap can completely fill the gap in the screw cap, making the final sealed container more airtight and ensuring a good pickling environment (of course, if you have porcelain, you don’t need to do this Trouble).

——》"Technical tips" for sour beans:

(1) Fresh sour beans must be the first choice, so that the pickled sour beans will taste better.

(2) When pickling sour beans, you can add an appropriate amount of red pepper, which will add more spiciness and make it more delicious when eaten with rice.

(3) Note that the container is washed and dried with boiling water, while the ingredients are washed and dried with clean water. Don’t make a mistake.

(4) When pickling sour beans, you need to add an appropriate amount of rock sugar to the pickling water. This will add some sweetness to the taste of sour beans and will not appear too sour, making them more sour and delicious. Fresher and more delicious.

(5) The boiled pickled water must be allowed to stand and cool before use, to avoid blanching the soft beans at high temperatures.

(6) Just put it in a cool and dry place when pickling. It can usually be eaten after 7 days or more.

(7) Whether this dish of pickled beans is fried or eaten directly, it is a "magic dish for rice!"

In fact, making this dish of pickled beans is complicated to say, but it is also simple to make. As long as everyone pays attention to "no boiling water and complete sealing", then I believe everyone can make this sour and delicious "sour beans with rice!" Quickly try it, just eat it? Ha ha!

Thanks to the fans for the invitation. Speaking of sour beans, there are many people making sour beans here. In the early stage, I also asked the master to teach you how to make sour beans. Today I will teach you the method that we often make locally. , I hope that people who love sour beans can make very delicious sour beans at home.

Recipe: 5 pounds of long beans, 10 pieces of garlic, 5 millet peppers, 80g of ginger slices, 50ml of high-quality sorghum wine, salt, and appropriate amount of cold water.

Correct approach:

1. Heat the water first, add an appropriate amount of salt (water: salt = about 10:1), let it cool and then put it into the old altar.

2. Wash the beans, dry them in the shade, do not touch them with raw water, then put them into the old jar, add millet pepper, garlic, ginger slices and white wine.

3. Marinate it for more than 30 days before it is ready for consumption. The longer the time, the better the taste of the sour beans.

Notes:

1. It is best to make sour beans after October for the best taste.

2. During the whole process of making sour beans, do not get a little bit of raw water or oil on them, otherwise the sour beans will become moldy and spoiled.

3. Dry the jar of sour beans and place it in a ventilated and cool place. Unnecessary heat sources will be generated around it to prevent the sour beans in the jar from spoiling.

Master Hu’s public account “Master Hu Food Recipes” has 1,650 snack recipes and methods. I hope to share more food secrets with everyone.

Many homes no longer have an old altar, but you can use a 5-liter oil pot to make it. Make one pot every year and it can be stored for about 2 years. You can eat sour beans all year round, and you don’t need to buy outside. With the pigment added, I hope everyone can make delicious sour beans.

Everyone in the Dabie Mountains makes sour beans and everyone is doing it. Because in hilly and shallow mountainous areas, cowpea is the main vegetable in summer and autumn. Since ancient times, many methods of storing, cooking and eating have been derived, including fresh cowpea, dried cowpea and sour cowpea.

There are three standards for qualified sour cow beans:

The core technology for making sour cow beans is soaking, not pickling. There are many ways to soak it, and the main difference lies in the use of seasonings. In some areas, a lot of them are used, such as Chinese prickly ash, aniseed, soy sauce, garlic, etc. In some areas, almost no seasoning is used except for salt. In the Dabie Mountains, only table salt is used. The production steps are as follows:

This is the simplest production method and the best effect. The reason is that sour cowpea is just an ingredient, not a dish, so it needs to maintain its pure taste. It's not impossible to brew it with seasoning, but it dilutes the sour aroma of sour beans. The other is just cowpeas and salt, which facilitates the growth and work of lactic acid bacteria, and the whole is not easy to rot.

Tips: ① The best consumption period of sour cowpea is three months. Do not eat it after half a year. It may look good, but in fact it has deteriorated and is not so crispy. ② When we soak sour cowpeas, we usually add some green chili peppers, dry them together with the cowpeas, put them together, and cut them and fry them together when cooking, which makes the taste richer.

Pickled beans are a very good home-made pickled dish. The finished product is sour, spicy and crispy and goes very well with rice. Anyway, my wife loves this thing very much. The fried beans and minced meat are delicious. But sometimes I’m not sure if I buy it from outside, so I’d rather make it myself and feel comfortable eating it. Now let’s share how to make sour beans, and finally share some tips and precautions (finally, I’ll talk about the nitrite in the sour beans. ).

Preparation materials: 1 catty of beans, 60 grams of salt, 20 peppercorns, 20 ml of high-strength liquor, and the right amount of chili pepper according to personal preference.

Production steps:

Should the seasoning of sour beans be cooked over low heat or over high heat? No wonder you can’t pickle them for a day

When I was studying, I could never forget to take a bite of my pickled pickled beans at noon, when it was the hottest time. Even now, I can’t forget the taste when I think about it. This is the most delicious appetizer I have ever eaten. I went back to my hometown a few days ago and asked my aunt how to pickle it, so I will share it with you today.

Pickled beans are another beautiful sight in Chinese cuisine and can be brewed all over the country. They have the effects of appetizing, strengthening the spleen, strengthening bones, and beautifying the skin. It can be used to prepare various delicacies and be eaten directly.

You can use long beans to make sour beans. This tastes good. Remember: As long as there is no oil, no raw water during the production process, and the seal is good, you can make delicious sour beans.

Ingredients:

Appropriate amount of long beans (according to the size of the sealed bottle), appropriate amounts of ginger, garlic cloves, chili, Sichuan peppercorns, salt and white wine.

We use high-quality liquor here, which can remove foam and, most importantly, remove odors.

Process: 1: Choose fresh and tender long beans. Place in a basin with a little cold water. Add salt, ginger slices and chili pepper to the basin and marinate.

2: When the long beans become soft, be sure to drain the water and put the long beans into a plate. Place in a glass bottle.

3: Prepare the pot and boil the water. Then boil the ginger slices, chili peppers, Sichuan peppercorns, and salt. When the water cools, pour it into the bottle with the beans. Then add some strong white wine. Seal the bottle.

4: After about seven days, when you see that the long beans have changed color, they are almost ready for pickling.

From a nutritional perspective, nitrite is removed after several months of pickling. Finally, marinate for 20 days before eating.

Pickling skills:

The soup must cover the long beans.

Be sure to seal and store in a cool place.

I am the official who will answer your questions. Many supports and comments. Thank you very much?

Pickles are a home-cooked dish that can be eaten every year, but when it comes to how to make the most delicious pickles, the first thing that comes to my mind is the pickles made by my mother.

When my brothers and sisters were young, my mother made sour beans relatively simply. The method is as follows:

1. Wash the beans just picked from the field and put them on the table. Dry the beans in a cool place to remove moisture from the surface.

2. Break off both ends of the beans and pull out the hard wires on both sides of the beans.

3. Tie the whole beans into a bunch or fold the beans into small sections of different lengths and put them in the ones that have been washed and dried in the shade (the dried ones should be left to cool in the house overnight) In the altar.

4. After placing the beans, sprinkle an appropriate amount of coarse salt (there was no fine salt before), and then sprinkle high-strength white wine (about five pounds of beans, use about half a pound of wine) evenly on the beans.

5. Cover the altar and put clean well water next to the altar. You will be able to eat delicious sour beans in a week.

When my brothers and sisters were able to eat chili peppers, my mother had another change in the sour beans she made. At this time, she would put a few chili peppers and ginger in the bottom of the sour bean jar, and then add salt. A few peppers and ginger, other processes remain the same.

The tree has big branches, and the brothers and sisters have grown up and lived outside. The sour beans that we have always missed have had new changes in the method of cooking:

1. Wash the beans The moisture on the surface of clean and shade-dried beans remains unchanged; the hard shredded beans remain unchanged.

2. Cut the beans into 2-3cm pieces, put them on a clean dustpan and dry them in the sun (the cuts of the beans will dry out and shrink a little).

3. Sprinkle an appropriate amount of salt on the dried beans and rub them evenly.

4. Cut the ginger into small strips, dry the surface moisture and mix with chopped chili.

5. Mix the beans and ginger evenly and put them into a jar.

Note: Do not overfill the bottle with beans and ginger. Loosen the cap after a few days and then tighten it.

6. In about a month, you can make sour beans without moisture.

This kind of pickled beans without water is very convenient for us to take to the place where we work and live.

In short, what kind of sour beans is the most delicious? I think it is the "Mother Brand" sour beans.

Sour beans are produced all over the country. They are a lactic acid fermented vegetable product with a unique flavor and are made from fresh and crispy beans. It has a crisp texture, slightly spicy flavor, and a sour taste, making it very popular among people. Pickles also have many nutritional values.

1. Appetizer and healthy food

Pickled beans can aid digestion. It can also stimulate the digestive glands to secrete digestive juice to help digest and absorb food.

2. Protect the intestines

Eating sour beans regularly can increase the beneficial bacteria in the intestines, inhibit the pathogenic bacteria in the intestines, reduce the probability of gastrointestinal diseases, and improve the health of the body. resistance.

3. Beautify the skin

Pickled beans are rich in dietary fiber, vitamins and minerals, which can effectively promote gastrointestinal motility and accelerate detoxification of the body. It can also promote skin metabolism and promote detoxification of the body. .

4. Strengthen bones

Pickled beans are rich in calcium, iron, phosphorus and other elements, which can improve human bone health and improve anemia.

So how to make sour beans delicious?

Ingredients list:

200 grams of beans, 5 grams of salt, 3 grams of peppercorns, and 3 grams of star anise.

Production method:

1. Wash the beans, control the water, cut them into about 2 cm, put them in a sealable container, and add an appropriate amount of salt.

2. Then put water in the pot, add an appropriate amount of peppercorns, 2-3 star anise, and bring to a boil. After the water boils, pour it into a container until the beans are covered, and seal it for 24 hours.

3. Finally, turn the sealed container upside down in another container filled with water, isolate the air with water, ferment, and you can eat it after 24 hours.

There is actually some skill in making it. For example, when choosing beans, you should choose ones that are thinner and firm and plump when pinched, and avoid those with bug eyes or spots. The best sealed container is a jar specially used for pickling vegetables. It must be a clean and sealed container. So with the above tips and production methods, have you learned how to make delicious sour beans?

If you want to make delicious sour beans, you might as well try this, it is very delicious;

1. Remove both ends of the beans and wash them , dry the surface moisture, wash the peppers and dry them in the sun

2; Add water to the pot, add pepper and salt, boil for a few minutes, pour into a container and let cool completely

3; Pour into an oil-free jar, add beans and peppers, seal well and store in a cool place, it will be ready to eat in two weeks